Homemade Orzo Pasta Salad with Feta and Sun Dried Tomatoes
A vibrant and flavorful orzo pasta salad combined with feta, sun-dried tomatoes, and fresh herbs, perfect for quick meals or meal prep.
Ingredients
For the Pasta Salad
- 2 qt water
- 1/2 tsp salt
- 1 lb orzo Use regular or gluten-free orzo
- 1/2 lb kalamata olives, pitted and chopped
- 1/2 cup chopped red onion
- 12 oz sun-dried tomatoes in oil, drained and diced
- 1 cup spinach, sliced thin
- 3 tbsp fresh basil, thinly cut
- 3 tbsp fresh mint, thin strips
- 1/2 tsp black pepper, ground
- 1/3 lb feta cheese, crumbled
For the Dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 each lemon, grated zest
Instructions
Preparation
- In a large pot, bring 2 quarts of water and 1/2 teaspoon of salt to a rolling boil.
- Stir in the orzo and cook according to package instructions until it is al dente.
- Once cooked, drain and rinse under cold water to stop the cooking process.
Mixing
- In a large bowl, combine the cooked orzo, kalamata olives, chopped red onion, sun-dried tomatoes, spinach, basil, mint, and black pepper.
- Toss gently to mix thoroughly.
Dressing
- In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, and lemon zest until well combined.
- Pour the dressing over the orzo salad and toss until all ingredients are evenly coated.
- Add crumbled feta on top.
Serving
- Adjust seasoning as needed and serve immediately.
- This dish can also be chilled in the refrigerator for an hour before serving for enhanced flavor.
Notes
Ensure you rinse the orzo well after cooking to prevent clumping. For a heartier meal, consider adding grilled chicken or chickpeas. If desired, swap feta for goat cheese or use quinoa instead of orzo for a gluten-free option. Experiment with different herbs like parsley or dill for a unique twist. Store leftovers in an airtight container in the fridge for up to 4 days.